In article >,
Joseph Littleshoes > wrote:

> >>A less complicated device is the fat separator "measuring cup". The
> >>spout comes from the bottom so fat stays on top when you pour. Here's
> >>a picture http://www.kitchenfantasy.com/images...rator_3023.jpg
> >
> >
> > IMHO that should be a standard item in any kitchen. :-) Even I have
> > one. Don't use it very often but it's handy when I need it.
>
> Too difficult to clean, the little pour spout,

I use a bottle brush.

> plus i don't care for
> putting fat or oil in plastic,

Ajax. <g>

> i prefer a really big spoon.
> And with pan drippings just sit it in the fridge till the fat separates
> and congeals on top to be easily lifted off.
> --
> JL

I normally refrigerate the stuff too as that makes defatting a breeze,
but there are rare occasions where one might want to use it right away,
like thanksgiving day after roasting the turkey. Roast turkey drippings
_must_ go into the gravy. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama